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Sunday, March 20, 2016

Italian Style Stuffed Bread #SundaySupper

By: The Food Hunter
If you only eat eggs for breakfast you are certainly missing out since eggs can make a delicious meal any time of day. This week the Sunday Supper Taste-Makers are honoring the humble egg with mouthwatering recipes the can be eaten any time of day.

Loosely modeled after Jamie Oliver's Rolled Bread Sandwich this recipe is easily adaptable to your tastes and makes a delightful entree for breakfast, lunch or dinner. I love to serve it fresh out of the oven, when the cheese is still hot and melty. Though it is equally tasty at room temperature or even leftover the next day.

Roll out bread dough into a long rectangle about 1cm/½ inch thick. This should end up being about 39 inches long and about 8 inches wide.

Along the middle of the bread, lay out your prosciutto, eggs, cheese, basil and tomatoes. Drizzle with extra virgin olive oil and season with salt and pepper. Pull the dough over the filling so it forms what looks like a cannelloni shape. Seal the ends. Transfer to a flour-dusted baking pan, allow to rest for 15 minutes, dust with flour and place in your preheated oven at 180ºC/350ºF/gas for 35 minutes until golden.

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